Vegetable salads with bell pepper recipes. Pepper salad
Bulgarian cuisine is generous with substantial, hearty dishes that resonate even in the hardest hearts of orthodox connoisseurs of Slavic cuisine. If there was Dictionary with a brief description of the characteristics of various national cuisines, then opposite Bulgaria there would be only four words - paprika, tomatoes, olives and cheese.
This inseparable four is found in many local dishes - soups, main courses, salads and cold appetizers. Bulgarian salads prepared from a large assortment of fresh and boiled vegetables, often combining them with pickles, pickled cheese, semi-finished meat products and fragrant herbs.
Season dishes with various vegetable oils, mixing with brine, soy sauce, grated cheese, wine or apple cider vinegar. Mayonnaise, cream sauces, and sour cream are used a little less frequently as a topping for Bulgarian salads. To prepare thick sauces, Bulgarians take natural yogurt and season it with cheese, crushed yolks, mustard and other products.
Below are some delicious Bulgarian-style salads that you can prepare effortlessly and are guaranteed to impress your family.
Bulgarian salad with ham
In principle, the salad can be made not only with ham, but also with chicken roll, dried beef and other semi-finished meat products.
List of ingredients:
- Sweet pepper – 1 pc.
- Lemon juice – 20 ml.
- Olives or capers - 1-2 tbsp. l.
- Beijing cabbage – 200 g.
- Ham, chicken roll – 200 g.
- Sweet corn – 100 g.
- Vegetable oil – 30 ml.
- Fresh carrots – 1 pc.
- Cucumber – 1 pc.
- Chicken egg – 2 pcs.
- Ripe tomato – 2 pcs.
- Natural yogurt or mayonnaise – 200 g.
- Greens, mustard optional.
- Salt, spices.
Cooking method:
- Select the yolks from boiled eggs and grind them with lemon juice, natural yogurt, vegetable oil and spices. Add mustard, herbs and salt to taste.
- Grind the chicken protein on a grater.
- Chop the Peking wreath into a thin web and press it a little with your hands, but without fanaticism.
- Grate fresh carrots on the profile for Korean straws. It also needs to be rubbed with your hands for greater softness.
- Chop tomatoes, ham, sweet pepper and one cucumber into arbitrary cubes. Simply divide the olives in half.
- Combine chopped vegetables, cabbage and carrot sticks. Pour over egg sauce.
Bulgarian salad with mushrooms
An unusual combination of fresh vegetables with pickled mushrooms.
List of ingredients:
- Tomatoes of two colors – 5 pcs.
- Pickled cheese – 100 g.
- Fresh cucumber – 1 pc.
- Paprika pod – 1 pc.
- Red onion -1 pc.
- Olives – 15 pcs.
- Marinated mushrooms – 200 g.
- Peanuts – 50 g.
- Chicken egg – 2 pcs.
- Apple cider vinegar – 20 ml.
- Fresh dill – 20 g.
- Salt.
- Oil.
- Spices.
Cooking method:
- Tomatoes, fresh cucumbers, Bell pepper, red onions, cut the boiled egg into large cubes.
- Divide the olives into four parts. Chop the pickled mushrooms into strips. If the salting is too steep, rinse with boiled water to remove excess acid.
- Grind half the cheese in vegetable oil. Add vinegar and spices. Crush the peanuts and chop the herbs.
- Combine the prepared salad ingredients and season with cheese sauce.
Bulgarian Potato Salad
An incredibly simple potato snack. An ideal option for “recycling” yesterday’s boiled potatoes.
List of ingredients:
- Olives or olives – 20 pcs.
- Fresh dill – 20 g.
- Vegetable oil – 30 ml.
- Boiled potatoes – 300 g.
- Red onion – 100 g.
- Mustard – 1 tsp.
- Wine vinegar – 20 ml.
- Salt.
- Ground paprika – 1 tsp.
- Black pepper.
- A clove of garlic if desired.
- Sugar or sweet soy sauce – 20 ml.
Cooking method:
- Cut potatoes into thin slices. Chop the dill and crush the garlic.
- Finely chop the sweet onion. Divide the olives into quarters.
- Mix vegetable oil with vinegar, mustard paste, sweet paprika, wine vinegar and spices.
- Mix all products in a deep bowl, pour sweet and sour sauce and leave for 2-3 hours to infuse.
- The potatoes should take on the color from the dried paprika and soak in the sweet and sour sauce.
- After 3-4 hours, the salad can be consumed.
Bulgarian bean salad
A hearty salad for vegetarians.
List of ingredients:
- Dried or fresh beans – 300 g.
- Vegetable oil – 40 ml.
- Red onion – 100 g.
- Gherkins – 150 g.
- Cilantro or parsley – 20 g.
- Fresh garlic – 3 pcs.
- Peeled flaxseed – 1 tbsp. l.
- Boiled potatoes – 100 g.
- Lemon juice – 20 ml.
- Salt.
- Vegetable oil – 50 ml.
Cooking method:
- Boil the beans until half cooked. Carefully drain the broth and transfer the grains to hot oil. After the golden crust appears, add garlic crushed with salt to the vegetables.
- Place the fried beans in a deep bowl and cool. Season with finely chopped herbs and red onion.
- Rinse the gherkins from the marinade if it is too sour. Cut into cubes.
- Grate one potato and immediately mix with vegetable oil so that the finished straws do not stick together.
- Combine gherkins, beans fried with garlic and boiled potatoes. Sprinkle with lemon juice, add flaxseed and salt.
- Add dried paprika, black pepper and other seasonings to taste.
- To make the salad tastier, it needs to sit for about an hour. The gherkins will release their juice and all the flavors of the products will mix.
Bulgarian salad with white radishes
A light salad of fresh vegetables without traditional tomatoes, olives and peppers.
List of ingredients:
- White radish – 300 g.
- Sweet and sour apple – 200 g.
- Lettuce wreath – 200 g.
- Hard cheese such as “Parmesan” - 50-100 g.
- Celery root – 100 g.
- Sesame optional.
- Fresh carrots – 100 g.
- Vegetable oil – 30 ml.
- Natural yogurt – 200 g.
- Lemon juice – 20 ml.
- Mustard – 1 tsp.
- Salt.
- Pepper.
Cooking method:
- In a gravy boat, mix lemon juice, mustard paste, natural yogurt, cheese shavings and vegetable oil. Add dried herbs, salt and spices to taste.
- Grate peeled apple and celery root, fresh carrots and radishes onto a profile for Korean straws. Immediately season the vegetables with cheese sauce.
- Immediately before serving, mix large pieces of hand-torn lettuce into the appetizer and add unroasted sesame or flaxseed.
- The salad does not need infusion.
Sea salad in Bulgarian style
The recipe is not a fully Bulgarian dish, rather it is a Russian adaptation of the appetizer, prepared from local products.
List of ingredients:
- Small shrimps – 200 g.
- Salad mix – 400 g.
- Brine cheese (Prometheus, feta cheese, Adyghe) – 150 g.
- Black pepper.
- Red onion – 1 pc.
- Fresh parsley – 50 g.
- Dried paprika – 1 tsp.
- Vegetable oil - 50 ml.
- Surimi crab sticks – 200 g.
- Lemon – 0.5 pcs.
- Sweet paprika powder – 1 tsp.
- Tomatoes – 4 pcs.
- Olives, black olives – 15 pcs.
- Salt.
- Mustard paste – 1 tsp.
Cooking method:
- Grind a third (50g) of brine cheese in vegetable oil with the addition of paste-like mustard, pepper, sweet paprika and salt.
- Boil shrimp with spices. Coarsely chop the surimi sticks.
- Fillet a quarter of the lemon and cut into small pieces. Divide the olives into rings.
- Ripe tomatoes, pickled cheese, lettuce and red onion cut into cubes.
- Combine onions, tomatoes, surimi sticks, cheese cubes, olives, shrimp, salad greens and parsley in a salad bowl. Top with cheese sauce.
- Salt the appetizer after adding cheese and sauce, since the products are highly salted and the taste of the dish may turn out to be unbalanced.
What is Bulgaria? This is sun and flowers, smiles and bright colors all year round. Planning to spend themed party, take note of the recipes for snacks, they will reveal the whole soul and true taste of the country’s culinary heritage. The basic rule of the kitchen is to use only those products that the earth gives birth to. Vegetables, fermented milk, cheeses and butter - these are the ingredients that Bulgarian salads contain.
Meat is rarely found in dishes; seafood is much more common; they are added boiled, pickled, baked or fried.
Here are a few little secrets, knowledge of which will help you create real Bulgarian salads:
1. Fresh vegetables are the basis of each and every salad;
2. Feta or cheese is an indispensable ingredient;
3. Oil and vinegar in a 3:1 ratio with the addition of garlic, herbs, spices - the main dressing for any salad. There is no mayonnaise, it does not exist for Bulgarian salads. As a last resort, take buttermilk or kefir;
4. Don’t be smart about preparing food; just wash, peel and cut the vegetables, season them with oil and spices to get the most delicious Bulgarian salads.
Balkan cuisine is considered one of the most affordable and tasty, this is confirmed by the selection of salads prepared for you. Look, choose snack options and cook with pleasure! Don’t be afraid to take on complex recipes; they won’t require a high level of skill – the dishes are prepared detailed instructions according to the preparation and photo, it will be easy for you to find your favorite Bulgarian salad, which will become business card feast.
Bulgarian salad recipes
Salad with bell pepper
Ingredients:
The recipes are so easy to prepare that even a beginner can handle it. Cut the vegetables into thin slices, the onion into half rings, finely chop the greens, mix all the ingredients with cheese, which is best slightly crumbled, and season to taste. Ready! See photos of recipes; you can decorate Bulgarian salads with the most beautiful pieces or herbs.
Potato salad with ham
Ingredients:
How to cook:
1. First you need to make a dressing; by the way, it will fit in all recipes. This is done like this: mix oil with vinegar and add garlic pressed through a press. It is very good to season the sauce with finely chopped fresh herbs;
3. Boil potatoes in their skins, cool, peel and chop into thin slices;
4. Cut large olives in half, leave small ones whole;
5. Cut the ham into thin slices;
6. Mix all ingredients and season with sauce and onions;
7. Pepper (required), add salt and serve.
This spicy and aromatic vegetable salad comes from Bulgaria. From there he began his journey around the world. In each country, Shopska salad acquired new features, and chefs experimented with ingredients. For example, our compatriots came up with the idea of adding green beans. But classic recipe Shopska salad remains unchanged.
The most famous Bulgarian salad in the world is called Shopski. It consists of fresh and baked vegetables, as well as cheese, preparation does not take much time, you can see for yourself by reading ours. But Bulgarian cuisine is rich not only in Shopska salad. In it you can find many interesting recipes, including a variety of salads.
Due to its geographical location, Bulgarian cuisine has adopted some Greek and Turkish traditions. Fresh vegetables and cheeses are widely used in cooking. Many salads in Bulgarian cuisine have a vegetable base.
To prepare this national Bulgarian dish you will need 500 grams of tomatoes, 250 grams of cucumbers, one hundred grams of baked (you can also use fresh) bell peppers, 100 grams of pickled mushrooms, one onion, two boiled eggs, 100 grams of feta cheese, parsley, olives. For dressing, vegetable oil and vinegar.
Try cutting tomatoes into small triangles, and cucumbers, mushrooms and peppers into circles. Finely chop the onion and greens. Add salt and vinegar to the chopped vegetables and stir. Sprinkle with grated cheese. This salad must be decorated with large slices of egg on top. We also offer this one for those who like a win-win combination of cheese and vegetables.
Bulgarian salads, like the cuisine of this country in general, are very sensitive to beans. Beans must be purchased fresh, collected at the moment the seed begins to form. Instead of beans, you can also add green beans to the salad (but the taste will be different). Ingredients: 400 grams of beans, one onion, parsley, vegetable oil and vinegar, two pickles. Boil the beans, mix with finely chopped pickled cucumber and chopped parsley, season with vegetable oil and vinegar.
Bulgarian salad with cheese is a classic. The tradition began, of course, with the popular Shopska salad. But in Bulgarian cuisine there are salad options that do not use cheese. To pamper your guests or family with this national salad, you need to take 400 grams of potatoes, one onion, parsley and olives. Traditionally, vegetable oil and vinegar are used for dressing. The potatoes must be boiled unpeeled. After cooking, peel and cut into small cubes. Add olives and herbs, season with oil and vinegar.
This is interesting! When preparing most Bulgarian salads, which include tomatoes, bell peppers or cucumbers, it is customary to remove the skin from the vegetables.
All the salad recipes listed in this article go perfectly as an appetizer with traditional Bulgarian vodka raki. You can also try to snack on them with our regular vodka. But above all, these salads - interesting recipes national cuisine, which will look great on any table, even a non-alcoholic one.
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Comments
30.10.2014 / 21:41
Zoya
I couldn’t stay away from the topic of Bulgarian salads...I’ve been living in this sunny country for the second year now, so I’m very familiar with the names of such salads as Shopski, Ovcharski, Greek. Almost all salads contain feta cheese, olives, cucumbers and tomatoes. By the way, in Bulgarian cuisine, mayonnaise is practically not used when preparing salads; they are seasoned with olive or linseed oil, and the latter is very healthy and I also like wine or apple cider vinegar. The famous bell pepper is held in high esteem, and for most salads it is simply baked and then peeled.
09.11.2014 / 23:25
Anna
I really love Bulgarian cuisine. All their dishes are hearty, but at the same time, harmless to the figure. Of the Bulgarian salads, Shopski is my favorite. It reminds me a bit of Greek salad, only a more homemade version. I often cook it in the summer for myself and my family. I season the salad with low-fat yogurt or sour cream, and put a minimum of salt, since feta cheese gives the salad natural salt.
28.01.2015 / 15:17
Igor
Bulgaria is a sunny country and the Bulgarian cuisine is sunny, light, always cheese, tomatoes, bell peppers. Here is a recipe for shepherd's salad with mushrooms, great salad guys!!! And another correct remark is the use of yogurt in salads, which is typical of all Mediterranean cuisine from the Bosphorus to Gibraltar, we have a continuous flow of mayonnaise, and then - where does the excess weight come from, and yogurt is a light product, and even promotes digestion, there are constantly advertisements for it on TV spin. I would like you not to forget the Bulgarian theme, salads are very healthy food, and Bulgarian cuisine is still Slavic cuisine
28.02.2015 / 15:33
I myself adore Bulgarian cuisine, and not only me, my whole family. Previously, we went exclusively to restaurants with Bulgarian cuisine. With the help of this site, I discovered the hidden potential in myself, cooking is not easy, but Bulgarian cuisine, my wife could not repeat my preparations. I especially liked preparing shepherd’s salad with pickled mushrooms and feta cheese. The taste of feta cheese is not strongly felt in this salad, but still delicious salad. Also a Bulgarian yogurt-based salad, very tasty and not a difficult recipe. What we like most about the kitchen is that all food is low-calorie. I advise everyone to try cooking it yourself, you will be pleased.
Fragrant canned salads will help you pass the winter deliciously. The top spot among the recipes is the excellent combination of tomatoes, bell peppers, onions and carrots. The salad is called differently, but the taste does not change. Take the opportunity to roll this “miracle” into jars for the cold season.
Ingredients
- Tomatoes - 300 g
- Carrots - 1 pc.
- Bulgarian pepper- 3 pcs.
- Onion - 2 pcs.
- Vegetable oil- 30 ml
- Salt - 1/4 tsp.
- Vinegar - 2 tsp.
- Sugar - 30 g
Information
ConservationServings - 0.5 l
Cooking time - 1 hour 20 minutes
Bulgarian salad: how to cook
Remove seeds and stalks from bell peppers. Cut into halves. Cut each piece crosswise into large strips. Remove the skins from the bulbs. Cut into thin half rings.Chop the peeled carrots. Grate it using a Korean salad grater or a regular (large) grater.
Blanch the tomatoes. Remove the skin from the tomato. Cut into circles of medium thickness.
Pour vegetable oil into a deep saucepan. Heat it up and add onion. Fry over low heat. Cook the onion for a couple of minutes until transparent.
Place tomatoes on top.
Add half of the chopped bell pepper.
Spread the grated carrots in an even layer. Pour the remaining pepper into the pan. Place on low heat. Simmer vegetables for 20 minutes. Add sugar, vinegar and salt. Mix. Cook the salad for another 40 minutes. Stir the contents of the pan regularly. The vegetables should become soft and release their juice.
Prepare the jar and lid. Sterilize everything. Carefully place the finished hot salad into a jar. To cover with a lid. Sterilize the preserves in a saucepan with water for 20 minutes (from the moment the liquid boils). Get a jar. Roll up tightly. Place the container under the blanket, after turning it over. Let the salad cool. Store in a cellar or basement. Bon appetit!
The most interesting news.
This is, first of all, the quality of the products used. It is also customary here to combine such different components as meat, vegetables, feta cheese, seafood, cheese and be sure to use a large amount of spices. That’s why all kinds of salads are so popular in this country. Bell pepper is one of the main ingredients that is used both in preparing bell salads and in canning. He doesn't lose his useful properties even after heat treatment. Housewives often use it as the main ingredient for winter preparations bell pepper
Pepper, cabbage and carrot salad
To prepare it, you will need the following set of products:
- Pepper - one and a half kilograms.
- Cabbage - four and a half kilograms.
- Carrots - one and a half kilograms.
- Onion - one kilogram.
- Oil - 500 ml.
- Salt - 150 g.
- Vinegar - half a liter.
- Black peppercorns - thirty pieces.
- Cloves - twenty-five pieces.
Preparation
Remove the top spoiled leaves from white cabbage. Grate the cabbage on a special grater and mix it with salt. Wash the carrots well, peel them and chop them using a grater. Boil water and pour carrots into boiling water for fifteen minutes. Then drain the boiling water. Wash the bell pepper, cut it, remove seeds and cut into thin strips. Peel the onion and chop into rings. Sprinkle carrots, peppers and onions with salt, mix and set aside for forty minutes to allow the vegetables to release their juice.
Then drain the resulting juice and pour the vegetables into the cabbage. Pour vinegar and oil, mix all ingredients well. Then fill the prepared liter jars with this vegetable mixture. Place four peppercorns and three cloves in each jar. Place the filled jars in a large bowl, add water and put on fire. Sterilize from the moment of boiling for thirty-five minutes. Roll up the lids and turn over. Cover with a blanket and let cool. Canned salad ready in Bulgarian. In winter, such a salad will supplement your diet with useful substances and vitamins.
Green tomato salad for the winter
Required Products:
- Sweet pepper - two kilograms.
- Green tomatoes - four kilograms.
- Onions - two kilograms.
- Carrots - two kilograms.
Marinade:
- Oil - half a liter.
- Vinegar 9% - 400 ml.
- Salt - five tablespoons.
- Sugar - 300 g.
Preparing the salad
Wash firm, unspoiled green tomatoes and cut lengthwise into slices. Peel the carrots, rinse under running water and chop with a grater. Divide the sweet pepper into two halves, remove seeds and cut into thin slices. Remove the skins from the onion, wash and chop coarsely.
After all the vegetables for the Bulgarian green tomato salad are prepared, they need to be mixed. Next, prepare the marinade. Pour salt and sugar into a deep bowl, pour sunflower oil and water. Place the dishes over high heat. When the marinade boils, add all the cooked vegetables to it, stir and cover with a lid. After boiling, reduce heat and simmer with the lid closed for twenty minutes.
Then pour in the vinegar, stir again and leave with the lid tightly closed for five minutes. Place the finished Bulgarian salad with tomatoes tightly in prepared jars and roll up the lids. Place the jars upside down, cover well with a blanket and wait for the jars to cool completely. A tasty and aromatic salad is ready.
Lecho for the winter
Ingredients:
- Tomatoes - two kilograms.
- Bell pepper - three kilograms.
- Onion - 1 pc.
- Sugar - 100 g.
- Salt - two pinches.
- Oil - 100 ml.
- Vinegar - 100 ml.
- One chili pepper.
Cooking lecho
Lecho salad recipes for the winter are quite varied. Some people use vinegar for preservation, others add fat and meat. But it is the Bulgarian recipe that is considered classic.
Clean the pepper from dirt and dust, remove the seeds and chop coarsely. Cut the skins off the onions, wash them and cut them into half rings. Wash ripe, red tomatoes, pour boiling water for one or two minutes and remove the skin. Chop the peeled tomatoes. A meat grinder is best for this. Then put them on the fire in a thick-bottomed saucepan. After boiling, cook for about one hour. Add lightly stewed onion, sugar, vinegar and salt to the tomato mixture. Simmer for twenty minutes.
Then wash the bell pepper, cut it in half and remove the seeds. Cut it into strips and add to the boiling vegetables. Cut the chili pepper into several pieces and place in a saucepan. Mix all ingredients well and simmer for another ten minutes. Immediately put the salad into jars, roll up, turn over, cover with a blanket until the jars cool completely. Lecho salad prepared according to this recipe for the winter will be a tasty, aromatic and slightly spicy appetizer on the table.
Bulgarian vegetable salad manjo
Ingredients:
- Sweet pepper - four kilograms.
- Carrots - half a kilo.
- Eggplants - four kilograms.
- Tomatoes - six kilograms.
- Onions - two kilograms.
- Garlic - two heads.
- Hot pepper - one pod.
- Sugar - 200 g.
- Salt - 150 g.
- Ground pepper - one teaspoon.
- Vinegar - 150 ml.
- Sunflower oil - 400 ml.
Cooking manjo
First, wash the eggplants and cut into slices. Then soak them in salt water for one hour. This will remove the bitterness from the vegetables. Also rinse the tomatoes and pass through a meat grinder. Peel the onion, divide into four parts and cut into thin strips. Finely chop the garlic cloves. Wash the red bell pepper, remove seeds and membranes inside, and cut into thin strips along the entire length. Peel the carrots, rinse thoroughly and grate on a coarse grater. Finely chop the hot pepper pod.
Place all prepared ingredients for manjo salad in a cast iron bowl. Pour in sunflower oil, vinegar, pepper, sugar and salt. Put the mixture on fire. After boiling, reduce heat and simmer covered for fifty to sixty minutes. The manjo salad prepared for the winter is ready. All that remains is to place it in pre-washed and sterilized jars and roll up the lids. Turn them over, cover them with a blanket and leave them like that for a day.
Pepper salad
In Bulgaria, such a simple salad is considered one of traditional dishes. This Bulgarian salad is quite easy to prepare and won’t take much time.
Ingredients of required products:
- Red bell pepper - eight pieces.
- Onions - two pieces.
- Vinegar - three tablespoons.
- Sunflower oil - seven tablespoons.
Making pepper salad
Wash the pepper and divide into two parts. Remove seeds and membranes. Cut into medium sized pieces. Pour oil into a frying pan and put on fire. When it warms up, add the bell pepper and simmer for fifteen minutes. Then reduce the heat and fry until cooked under a tightly closed lid until the pepper is soft.
While the peppers are stewing, you need to prepare the pickled onions. To do this, remove the peel from the onion, chop it into small pieces and place it in any bowl. Pour in wine vinegar and leave to marinate for fifteen minutes. Place the fried red pepper on a nice plate and let it cool.
Drain all the onion marinade and combine the pickled onions with peppers. Pour the remaining oil in the pan and stir. If desired, you can add salt and pepper. Bulgarian pepper salad is ready. This appetizer can be served both on a weekday and on a holiday table.
Beets cooked in Bulgarian style
During cooking, beets retain most of their useful substances. Boiled beets help remove accumulated salts from the body, normalize blood pressure, and speed up the metabolic process. In cooking, beets are used to prepare caviar, appetizers, beetroot soup and a variety of salads. One of these healthy dishes- This is a Bulgarian beet salad.
Ingredients:
- Beets - six kilograms.
- Vinegar - 150 ml.
- Water - two liters.
- Sunflower oil - 100 ml.
- Salt - 160 g.
Preparing beet salad
Rinse medium-sized beets thoroughly under running water. Place in a large saucepan, fill with water and place over high heat. When the water boils, reduce the heat and cook for an hour and a half until done. Peel the cooled boiled beets from the skin and cut into large strips.
Fill clean, sterilized jars with chopped beets. Next you need to prepare the marinade. In a saucepan, combine two liters of water, one hundred and fifty milliliters of vinegar, one hundred milliliters of sunflower oil. Salt everything. Place over high heat and bring to a boil. Immediately pour the hot marinade into jars up to the neck and roll up the lids. Healthy and prepared from beets for the winter in Bulgarian style.
In winter, when you can’t always afford to buy fresh vegetables and prepare a delicious salad, twists prepared in the fall are a real salvation. A variety of compotes, preserves and pickles are what everyone remembers from childhood. But if earlier cooking recipes were passed down from mother to daughter, now you can find delicious and easy methods for preparing twists on the Internet.
In the gloomy and cold winter period, it is not so easy to add brightness to familiar dishes. Vegetables in stores and on the market are tasteless, limp, and also contain pesticides and other substances harmful to the human body. But there is no need to despair. Bulgarian salads will help diversify ready-made winter dishes. A large number of recipes and an invariably pleasant taste are what distinguishes the twists prepared according to Bulgarian recipes.